Maple-Glazed Doughnut Bundt Cake
This moist cake tastes like a blend of two of our country's most-loved doughnut flavours: sour cream and maple-glazed.
This moist cake tastes like a blend of two of our country's most-loved doughnut flavours: sour cream and maple-glazed.
Spring showers bring the delightful surprise of a rainbow that brightens any gathering. Making the batter and icing once then dividing it for colouring makes it easy.
Drop cookies make a fuss-free base for these delightful sandwiches, as there's no rolling out or cutting required. The trick to getting the most uniform, round cookies is to rotate them between your palms before coating them in sprinkles. You'll find white nonpareils in bulk-food stores.
These sandwiched cake cookies actually have nothing to do with pie. In fact, they seem more closely related to cupcakes, and their frosting-like filling makes them simple and easy to eat!
These little cakes are a two-day project, but such a pleasant one, preparing fruit one day, the batter and baking the next.
Chocolate-orange is a classic holiday flavour combination. The bright candied zest on top perfectly complements the chocolate chunks hidden within the cake.
A favourite in the Test Kitchen, this cake is a classic that never goes out of style.
